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Gluten Free Maple Pecan Muffins

I’ve been on a baking spree! A coconut flour baking spree to be exact. I’ve been trying out a lot of techniques to help make a muffin that is light, fluffy and has a nice dome top like a regular muffin.

I was playing around with egg whites and a chocolate recipe and I combined the two and it resulted in an amazing chocolate mousse cupcake. I took the technique and I ran with it. I started applying it to all my coconut flour recipes that I have been working on. The technique solved the reoccurring dense issue.

Each muffin is roughly 7 net carbs according to Fatsecret.com If you feel that is too high for you be careful about switching the maple syrup to another sweetener. Coconut flour is extremely sensitive to the amount of liquid in a recipe. I have a cookbook that suggests a ratio of 1 cup of honey = 1 1/4 cup of sugar + 1/4 cup of liquid. The amount of maple syrup in this recipe is about 1 tsp per muffin. It adds a subtle sweetness.

DISCLAIMER: Carol Lovett is a certified crystal healer through the Hibiscus Moon Certified Crystal Course. Carol is not a doctor, registered dietitian, psychotherapist, nutritionist or psychologist.

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12 Responses to Gluten Free Maple Pecan Muffins

I was just thinking how great the pictures looked and then I read the line about the photography. *High Five* And those muffins sound/look so good!Karen@Living Low Carb recently posted..Beef Short Ribs (Low Carb and Gluten Free)